Fried Black Pepper Bee Thye Mak

Nothing to shout about, just a simple lunch - Fried Bee Thye Mak with chicken, cabbage and black pepper.

Spiral Vegeroni

Cha Soba

Lately, I've fallen in love (again) with Cha Soba. Its so refreshing to have it for lunch, especially on a hot and sunny afternoon. Its also super easy to prepare, nothing to defrost, no cutting and chopping, no preseasoning, no oil, no frying.. and no dishes to wash.. hehe.. ok, maybe a pot.

Baked Seashell Pasta with Mushroom Sauce

I like to bake these for lunch, its easy and Ning loves them.

Shrimp porridge with dried scallop

Cooked a big pot of shrimp porridge with the remaining rice.. Yummy!

Chicken Mushroom on Chyesim

One of my specialty is to use whatever we have in the fridge, and cook them into one-pot, or one bowl... this one turns out pretty well, I have chyesim, oyster mushrooms and a chicken thigh. This is what I did.

Season chicken with oystersauce and cornstarch

Add a little oil and salt to a pot of boiling water, boil chyesim till cooked and set side

In a wok, fry garlic in oil, add chicken, abit of chinese wine, fry till cooked

Add mushroom, oystersauce and water, boil for another 2mins

Pour chicken and mushroom gravy over cooked chyesim

Fried Tang Hoon Omelette Soup

1 egg
1/4 bundle tang hoon (soaked till softened, cut into 2cm-long section)
20g minced meat (I use chicken)
1/2 tsp chopped preserved vegetables (dong cai)
1 bowl of stock (I use chicken soup)
some wolfberries
1 tsp oil

Beat egg, add tang hoon, meat and dong cai, mix further.
Heat oil, pour in egg mixture and fry into an omelette.
Break it up into slices using the spatula
Add in stock and wolfberries and boil for another 10mins
Serve with rice

Fish Porridge

Simple fish porridge with tomato and spinach, all the goodness in a bowl.

Stir-fry Shrimp and Cauliflowers

Ning can tell what she eats by tasting, today when I gave a mouthful of this, she chewed and said.. "shrimp!" then I asked, "and what?" She said "rice!"... Okie, she still can't say cauliflowers, but I'm not expecting that from a less than 2 years old either..

Anyway, she loves this, so I'm sharing the recipe.

2 Large Shrimp - diced
2 tbsp Cauliflowers - diced
1/2 tsp oyster sauce
1/2 tsp garlic - chopped
1/2 tsp oil
2 tbsp water

Boil cauliflowers in water and a pinch of salt till soften, set aside.
Heat oil and fry garlic, add shrimp and fry till cooked.
Add cauliflowers, oyster sauce and water
Fry for another 1 min.
Serve with rice.

Steam Egg Toufu

Ning had these for lunch today. Steamed egg toufu, topped with minced pork/carrot/sweet peas/mushrooms. I mixed everything together and season with a little corn starch and soya sauce, place a small portion on each egg toufu and steam them in the rice cooker while I cook the rice. Easy right? :)

Egg Pancake

Ning is a egg lover, she'll eat eggs cooked in anyway. She likes ham, mushrooms, toufu, fish, prawns, crab, chicken, pork and she'll always eats her greens... Actually, she eats everything! Did I also mention chocolates, marshmallows, ice creams and jelly... and she love love love soup!

Therefore, its easy to prepare her meals. She'll eat whatever I cook. I always try to make them look colorful and pretty, so she'll get excited and very keen to eat.

For this egg pancake, I steamed egg with spinach and ham, its easy to prepare, and goes well for her with rice.

Minced Chicken with Ham Bits

Made with love.. for my little princess

Luncheon Meat Rice

My mum often cook this for us when we were young, its super easy to prepare. I remembered mum told me our dad dislike eating this rice, I never asked why. 20years later, now, Ning's daddy didn't like it too... and I don't have to ask why. If he knows I'm cooking this, he'd say "huh, we no money liao izzit?" or he'd say "Coco (my Chiwawa)... dinner time!" I wondered if that's the same reason why my dad dislike this rice 2 decades ago. Maybe I should call this "Ego bruising rice" haha!

How to make:

• Smash luncheon meat into your desired pieces and set aside


• Cook rice in rice cooker as per normal


• When rice is just cook, pour luncheon meat onto rice and cover for 5mins


• Drizzle some dark soya sauce and sesame oil for added fragrant and taste.


• Mix well and serve hot

I prefer to eat it plain with my favourite chili sauce.

For luncheon meat, I'd rather pay double for those that says "Product of Denmark" instead of the common ones that are produce in ... you know what I mean?

ABC Pasta for Ning

Ning's 1st pasta

Trishaw Noodles

I tried this recipes from Food & Travel, its really easy and yummy.

Its called "Trishaw Noodles" because in the 60's, it was lunch for the trishaw riders, and this used to cost two cents a bowl...

Here's how to cook this

1. Soak dried shrimps for about 1 hour
2. Bring chicken stock and dried shrimps to boil
3. Add noodles and chai xin and boil till cooked
4. Serve with dried shallot and shallot oil

I added sliced Ngoh Hiang for luxury.. haha